Recommended Wine: Cuvée Blanc

• 4 8-ounce Ahi Tuna steaks
• 1 cup Great Northern beans
• 1 cup chicken stock
• 6 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 5 teaspoons chopped thyme
• 1 tablespoon grated lemon peel
• Sundried Tomato Sauce
• 1/2 cup oily sundried tomatoes
• 1 cup Lakeridge Cuvee Blanc
• 1/4 cup white wine vinegar
• 10 black peppercorns
• 1 bay leaf
• 1 cup whipping cream
• 1/2 cup chicken stock

Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock. Simmer until flavors blend, about 3 minutes.

Meanwhile, Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion, carrot and celery and sauté until almost tender, about 5 minutes. Add thyme and lemon peel and stir 1 minute. Add beans, chicken stock and 2 tablespoons oil and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Cover to keep warm. Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle tuna with salt and pepper. Cook tuna to desired doneness, about 1 minute per side on high heat for medium. Spoon beans onto center of each of 4 plates, dividing equally among plates. Top each with tuna steak. Spoon Tomato Sauce over tuna steaks and serve with a glass of Lakeridge Cuvée Blanc.

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